1. There is a lot of fresh matsutake soil. Scrape it clean with a knife under clean water (there is a lot of silt, so it needs to be washed several times).

Step 2 wash the pine mushrooms

3. Cut Tricholoma matsutake into hob pieces and pork belly into large pieces.

4. Cut ginger into sections and prepare one cinnamon, one star anise, two tsaoko and two cloves.

5. Heat the pan and add the meat.

6. Stir fry on low heat until the meat spits oil and the surface color is yellowish.

7. Heat the remaining oil in the pot, add 30 grams of white sugar, and simmer until the sugar melts, showing light brown fish eyes.

8. Add the meat and fry the color.

9. Add star anise, cinnamon, tsaoko, clove and ginger slices, add 2 tablespoons of light soy sauce, stir fry, and cook wine.

10. Add appropriate amount of boiling water to the pork, bring it to a boil with high fire, skim off the floating foam, and cover it with low fire for 20 minutes.

1 1. Then add chopped Tricholoma matsutake.

12. Add appropriate amount of salt and stew for 15 minutes, and simmer on low heat until the soup in the pot is thick.